Spoilage Losses Research Articles

Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States

Food additives are employed in the food industry to enhance the color, smell, and taste of foods, increase nutritional value, boost processing efficiency, and extend shelf life. Consumers are beginning to prioritize food ingredients that they perceive as supporting a healthy lifestyle, emphasizing ingredients they deem acceptable as alternative or “clean-label” ingredients. Ready-to-eat (RTE) meat products can be contaminated with pathogens and spoilage microorganisms after the cooking step, contributing to food spoilage losses and increasing the risk to consumers for foodborne illnesses. More recently, consumers have advocated for no artificial additives or preservatives, which has led to a search for antimicrobials that meet these demands but do not lessen the safety or quality of RTE meats. Lactates and diacetates are used almost universally to extend the shelf life of RTE meats by reducing spoilage organisms and preventing the outgrowth of the foodborne pathogen Listeria monocytogenes. These antimicrobials applied to RTE meats tend to be broad-spectrum in their activities, thus affecting overall microbial ecology. It is to the food processing industry’s advantage to target spoilage organisms and pathogens specifically.

Discovery of electromagnetic polarization in Asian rice wine deterioration process and its applications.

Rice wine, known as yellow wine in China and Japan, possesses considerable nutritional value and holds significant global influence. This study addresses the challenge of preserving rice wine, which is prone to rancidity due to its low alcohol content. Conventional storage techniques employing pottery jars often result in substantial spoilage losses. Through rigorous investigation, this research identifies a polarization phenomenon exhibited by degraded rice wine when subjected to high-frequency microwaves(>60GHz), presenting a pioneering method for detecting spoilage, even within sealed containers. Employing a multi-channel microwave radar apparatus, the study delves into the susceptibility of rice wine to electromagnetic waves across various frequencies, uncovering pronounced polarization traits in deteriorated samples within the E-band microwave spectrum. Furthermore, lab-controlled simulations elucidate a direct correlation between physicochemical alterations and high-frequency Radar Cross Section (RCS) signals during the wine's deterioration process. A novel six-membered Hydrated Cluster hypothesis is proposed, offering insights into the molecular mechanisms underlying this phenomenon. Additionally, dielectric property assessments conducted using vector network analyzers (VNA) reveal noteworthy enhancements in the dielectric constant of deteriorated rice wine, particularly within the high-frequency domain, thereby augmenting detectability. These findings carry implications for refining rice wine preservation techniques and contribute to the advancement of non-destructive testing technologies, enabling the detection of rice wine deterioration or indications thereof, even within sealed vessels.

Evaluation of Sweet Pepper Genotypes for Yield and Quality in Open Field Using Plastic Mulch in Mid Hill Condition of Nepal

Sweet pepper is an emerging high value vegetable crop. There are few numbers of varieties recommended in Nepal despite of having immense commercial farming potentiality. An experiment was conducted during 2020 and 2021 at National Horticulture Research Centre, Khumaltar, in open field condition to identify high yielding capsicum genotype with longer postharvest shelf life. The field experiment was done by using the Randomized Complete Block Design (RCBD) with four replications for each treatment and the lab experiment for postharvest shelf life was studied in first year using Completely Randomized Block Design (CRD) with three replications for each treatment. The six elite capsicum genotypes under study were HRDCAP-001, HRDCAP-003, HRDCAP-004, HRDCAP-005, HRDCAP-006, and California Wonder (standard check variety). The research plot was mulched with 25-micron plastic and 4-6 leaf stage seedlings transplanted making holes in mulch at the spacing of 60 cm x 45 cm. Among the tested genotypes, HRDCAP001 and HRDCAP005 were found to be promising in terms of fruit length, fruit weight, yield per plant and yield per hectare followed by HRDCAP006 during a two-year experiment. The genotype HRDCAP001 was rich in vitamin C content with less spoilage loss while HRDCAP006 was observed most fresh followed by California Wonder and HRDCAP001 respectively. Overall, the genotype HRDCAP001 was found to be the superior among all the genotypes in terms of yield and quality parameters. However, a multi-location farmer’s field trial should be conducted for further verification and varietal development purpose.

Post-Harvest and Sensory Quality Performance of Open Pollinated Cauliflower Cultivars for Mid-season at Dang District of Nepal

The study was conducted at Tulsipur, Dang, Nepal for two years (2021 and 2022 A.D.) to assess the postharvest quality performance of open pollinated (OP) cauliflower curd. Five OP cauliflower cultivars viz. Kathmandu Local, Khumal Jyapu, Agheni, Terai-1 and Terai-2 (seed sourced from Nepal Agriculture Research Council, Khumaltar, Lalitpur) were replicated four times in Randomized Complete Block Design. Freshly harvested curds from respective plots were considered in postharvest and sensory study. Maximum curd dry matter (15.91%) and Vitamin C content (37.94 mg/100 gm) was recorded in Khumal Jyapu whereas, maximum leaf dry matter (12.53%) and TSS (7.1830Brix) were recorded in Aghani. The color score (8.913) and overall appearance score (7.908) were maximum in Khumal Jyapu. The curd compactness score (7.475) and overall acceptance score (8.133) were recorded maximum in Aghani. The lowest physiological loss in curd weight with jacket leaves (8.193%) was recorded in Khumal Jyapu after 3 days after harvesting (DAH) whereas; the lowest physiological loss in curd weight recorded in Aghani were 13.47%, 19.32%% and 25.06% at 5, 7 and 9 DAH respectively. Similarly, the lowest physiological loss in curd weight without jacket leaves recorded in Khumal Jyapu were 10.45%, 14.82%, 22.83% and 29.77% at 3, 5, 7 and 9 DAH respectively. The lowest spoilage losses of curd along with and without jacket leaves recorded in Aghani were 33.27% and 38.77% respectively. Considering the economically important postharvest attributes Khumal Jyapu and Aghani were found to be the suitable mid-season cultivars in Dang condition.

Improvement of postharvest quality and shelf life of banana cv. Malbhog using different plant extracts and modified atmosphere packages in Chitwan, Nepal

Banana has a very short storage life. It is highly perishable, and therefore susceptible to several diseases resulting in extensive postharvest losses. A research entitled “Improvement of Postharvest Quality and Shelf life of Banana cv. Malbhog using different Plant Extracts and Modified Atmosphere Packages in Chitwan, Nepal” was conducted at the Post-Harvest Horticulture laboratory of Agriculture and Forestry University, Rampur, Chitwan, Nepal. The main objective of the research is to know the appropriate plant extracts and modified atmosphere package (MAP) for banana ripening and to now the effect of different plant extract on disease incidence and severity of banana. The experiment was laid out in Completely Randomized Design which consisted of eight treatments viz. Control, Garlic extracts, Neem extracts, Onion extracts, Sesamum oil, Ginger extract, Unperforated low-density polyethylene (50 µm) containing cotton soaked with KMnO4 and perforated low-density polyethylene (50 µm) containing cotton soaked with KMnO4 respectively and replicated thrice. Different post-harvest parameters were recorded at three days intervals for 15 days. From the experiment, the lowest firmness (0.467kg/cm2) and the highest pulp (4.075) to peel ratio was noted with control. The maximum vitamin C content (6.633 mg/100 g) was recorded with the Neem extract. Regarding the organoleptic test, the index value of overall acceptability (0.87), sweetness (0.80) and flavor (1.0) were depicted highest with control whereas the low-density polyethylene containing cotton dipped in KMnO4 resulted in minimum spoilage loss (43.77%). The minimal disease incidence was noticed with the unperforated LDPE containing KMnO4 (25%) followed by Neem extracts. From the experiment, it was concluded that the low-density polyethylene-containing cotton dipped in KMnO4 and Neem extract performed significantly better in terms of post-harvest parameters and disease incidence. Further studies regarding the use of other plant extracts and modified atmospheric packages were recommended.

Effect of different concentration of ethephon on banana (cv. Malbhog) ripening and post- harvest life at laboratory condition

A research study entitled effect of different concentration of ethephon on banana (cv. Malbhog) ripening and post-harvest life at laboratory condition was conducted to find out the best concentration of ethephon on banana ripening and quality parameters after harvest under ordinary room conditions. The experiment was laid out in completely randomized design which comprised of five treatments; control, ethephon @ 250 ppm, Ethephon @ 500 ppm, ethephon @ 750 ppm and ethephon @ 1000 ppm replicated four times. Different post-harvest parameters were recorded on alternate days for 10 days. From the experiment, the use of ethephon @ 1000 ppm and Ethephon @ 750 ppm was found more effective regarding banana ripening and other parameters. On the final day of storage, the highest (2.937) pulp to peel ratio was recovered with ethephon @ 1000 ppm. The maximum TSS/TA ratio (31.51) was recorded in bananas treated with ethephon @ 750 ppm. The highest vitamin C content (6.285 mg/100g) was observed with ethephon@1000 ppm. The respondent gave a higher score for fruits kept as control than ethephon treated banana. Overall acceptability regarding sweetness, flavor was superior in control banana than the ethephon treated banana. The minimum spoilage loss was recorded with ethephon @ 1000 ppm (25.0%) and ethephon @500 ppm (25.0 %). From the experiment the concentration of ethephon 1000 ppm and 750 ppm was found to be effective for banana ripening.

Characterization of pasteurized milk spoilage by electronic nose in relation to its selected quality parameters

Pasteurized fresh milk requires an accurate estimation of shelf life under various conditions to minimize the risk of spoilage and product losses. Milk samples were stored for 56 h in an oven at 25°C and for 15 days in a refrigerator at 4°C. Samples were analyzed using an electronic nose (e-nose), total bacterial count, titratable acidity and pH to determine the quality of milk. Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA) were used to analyze e-nose data of milk stored at 25°C, and 4°C. A clear shift in quality was identified by the e-nose, which also appeared in the total bacterial count after 24 h and 12 days for storage at 25 and 4°C, respectively. On the other hand, titratable acidity exceeded the normal limits of 0.14 % - 0.21 % after 24 h for storage at 25°C (0.247 ± 0.006 %) and after 15 days for storage at 4°C (0.25 ± 0.01 %). If pH was a good indicator of quality for samples stored at 25°C, it showed no clear trends for samples stored at 4°C. Based on the microbial count data and e-nose output, the milk had a shelf life of 0.3 day (i.e. 8 h) when stored at 25°C. Shelf life was extended to 9 days when stored at 4°C.

Effect of Postharvest Application of Edible Coatings and Packaging on Acid Lime Fruit var. SunKagati 1 Quality at Ambient Storage Condition

Sunkagati-1 is one of the commonly grown acid limes recommended for terai region of Nepal with main season production from Shrawan to Poush. In recent year, area of acid lime is increasing while no appropriate technology of postharvest is available for it. An experiment was carried out with an objective to assess the influence of edible oil coatings and packaging on storage life of acid lime fruit. Fruits were harvested at physiologically mature stage with smooth and shiny appearance and treated with four edible oils (coconut oil, mustard oil, sesamum oil and castor oil), liquid paraffin 10% wax emulsion and 25 micron low density polyethylene (LDPE) packaging. The study was conducted in completely randomized block design (CRD) with seven treatments and three replications. Fruits were kept at ambient condition (20±1.55 ºC, 65±6.5 % RH) till 24 days and analyzed for various postharvest physical, chemical and physiological parameters after 8th, 16th and 24th days of storage. The result showed that LDPE packaging has significant effect on reduction of physiological loss in weight (1.69 %), spoilage loss (5.17 %), higher vitamin C content (60.11 mg/100g), Titratable acidity (6.71 %) and development of marketable color viz., 100% yellow color. Also, coconut oil showed significantly better postharvest quality retention with reduced physiological loss in weight (10.83 %) and spoilage loss (10.45 %). This study concluded that LDPE packaging and coconut oil coating are the appropriate method to extend the storage life of acid lime in ambient condition of mid hills situation.

Modified atmosphere packaging of capsicum for extending shelf life under coolbot condition

Capsicum is one of the high value vegetable crops in Nepal. Its demand in kitchen is increasing due to urbanization and increased awareness on its health benefit. Its commercial cultivation has been started in protected as well as open field conditions. It fetches higher price in market but has very short storage life under ordinary storage condition. An experiment was carried out to evaluate the modified atmosphere packaging (MAP) on extension of shelf-life of capsicum fruit. Fruit were harvested at full mature stage with smooth and shiny appearance from farmer's field grown under protected condition at Chitwan, Nepal. The fruits were brought to postharvest laboratory of National Horticulture Research Centre, pre-cooled for 3-4 hours, cleaned with muslin cloth and packed in 25 micron Low Density Polyethylene (LDPE) packaging with different number of pinhole sized perforations viz. without pinholes, eight pinholes, sixteen pinholes, twenty four pinholes and control (without MAP). The study was conducted in completely randomized block design with five treatments and four replications. Fruits were kept at coolbot storage (9.8+2 ºC, 86+5% RH) till 30 days and analyzed for various postharvest physical, chemical and physiological parameters at every 10, 20 and 30 days of storage. The result showed that LDPE packaging influenced on reduction of physiological loss in weight (PLW), spoilage loss, ascorbic acid content, TA, freshness, firmness and shelf life. The modified atmosphere packaging (MAP) without pinholes showed the minimum PWL (1.71%) and the optimum fruit freshness (4.76) but the spoilage loss was the maximum (14%). Among the packaging, MAP with 8 pinholes maintained majority of postharvest quality retention with reduced physiological loss in weight (4.15 %), freshness (4.5) and spoilage loss (2%).

Effect of post-harvest treatments on physiological loss in weight and fungal spoilage of Langra mangoes (Mangifera Indica L.) during storage

The effect of calcium salts (calcium nitrate and calcium chloride) and Gibberellic acid on physiological loss in weight (PLW %), spoilage loss (%), economic life (days) and intensity of rotting of fruits during storage of Langra mangoes was studied. The fruits were treated with Ca(NO3)2 at the concentration of 1,2 and 3 per cent, CaCl2 at the concentration of 1,2 and 3 per cent and GA3 at the concentration of 50, 100 and 150 ppm. Untreated fruits served as the control. All treatments exhibited significant reduction in PLW and spoilage loss, increased economic life and delay in the onset of pathogenic invasion. At end of experiment, GA3 100 ppm and Ca(NO3)2 at 2 per cent proved most promising treatment in these regards and were able to restrict the PLW at 17.86and18.33, Spoilage at 12.00 and 12.65 per cent respectively which was recorded 49.87 and 38.76 per cent respectively in case of control. The economic life under these treatments was 15 and 12 days in comparison to 6 days under control. These treatments were also proved excellent in restricting the invasion of pathogen up to 12th day of storage whereas fruits under control were found heavily infected on this day. The microorganism associated with the decay was identified as Aspergillus niger.

Detection and Biodetoxification of Aflatoxins in Food

Harmful agents such as toxins, chemicals and pollution are causing public health hazards around the world. The food and agriculture sectors in particular are highly sensitive to exposure to toxic waste. Among the various toxic products of microbial extraction, aflatoxin is a deadly mycotoxin produced by the species Aspergillus. Aflatoxin contamination is common in commercial foodstuffs, veterinary foods as well as in cosmetics. However, some viable strategies related to the screening and detection are considered an important response by the scientific community to prevent early-stage contamination, followed by detection or screening approaches. This article presents current study that emphasizes the effectiveness of biosensors as a good indicator of aflatoxin detection strategies and also the detoxification of the identified aflatoxins, which causes food spoilage and industrial losses by physical, chemical and biological methods

Finding a Preservative for Homemade Local Beverages in Northern Ghana: The Case of Sobolo, Tiger Nuts Drink and Zim Kom

In northern Ghana, the most famous and preferred locally made beverages are tiger nuts drink, sobolo and zimkom. The main problem associated with these products however, is their short shelf-life when they are kept at ordinary air/ room temperatures as a result of activities of microorganisms which actions are facilitated by conducive atmosphere of the region. The conducive atmosphere coupled with the ‘doomsolization’ of Ghana’s economy almost every other year during when such beverages are in high demand, further exacerbates the problem of storage losses vendors endear. This has very serious negative financial drain on profits since any unfinished often go waste. Presently large scale production is not possible and therefore these vendors cannot enjoy the economy of scale. To aggravate matters, most vendors lack refrigerators; and even for those who own refrigerators, erratic electricity supplies during the dry periods of the year, encounter significant losses too. It was against this background that this study sought to identify suitable preservative for these homemade local beverages in northern Ghana so that when such a preservative is used the products can be stored under ambient temperatures for an extended period of time. Specifically, the study sought to assess the effects of sodium benzoate on the three beverages; to determine the extent of shelf life extension of the beverages due to the benzoate; to establish which concentration level of the benzoate is most effective; and to determine whether respondents would notice the benzoate in beverages. The research design employed was quasi-experimental involving the treatment and observation of samples under various handling and/ or storage conditions. Sufficient quantities of each beverage were procured and two varying concentrations of sodium benzoate solutions prepared for use in the experiments. The shelf life observation technique employed was direct where, taste, smell, colour and appearance. Samples without preservatives were set aside as experimental controls. A total of four different experiments were conducted for a period of twenty six (26) days. The major finding was that using sodium benzoate 1.0 g/1000 ml in non-refrigerated tiger nut drink’s shelf-life was five (5) days maximum; sobolo lasted 22 days whilst zimkom, 15 days. Sensory evaluations of the samples using untrained consumer panel revealed 100% consumer acceptability. The study recommends a dissemination seminar or workshop to be organised to train the beverage vendors on adopting the use of the sodium benzoate preservative to reduce spoilage losses.

Influence of Types of Modified Atmospheric Packaging (MAP) Films on Cold-Storage Life and Fruit Quality of ‘Kinnow’ Mandarin (Citrus nobilis Lour X C. deliciosa Tenora)

ABSTRACT An investigation was aimed to evaluate the efficacy of different MAP films viz., low-density polyethylene (LDPE)-film (25 μ), LDPE-film (38 μ), polypropylene (PP)-film (25 μ), PP-film (38 μ), LDPE-film (25 μ) with pinholes, LDPE-film (38 μ) with pinholes, PP-film (25 μ) with pinholes, and PP-film (38 μ) with pinholes on cold-storage life and fruit quality of ‘Kinnow’ (Citrus nobilis Lour x C. deliciosa Tenora) mandarin. The packed and control fruits were kept under cold-storage conditions (5–7 °C and 90–95 % RH) up to 75 days. The fruits were sampled following 0, 30, 45, 60, and 75 days cold storage and assessed for different quality parameters. The results indicate variability among the different MAP treatments for weight loss, spoilage loss, juice content, firmness, pectin content, activities of fruit softening enzymes, soluble solids concentration (SSC), titratable acidity (TA), ascorbic acid content, total phenol content, total antioxidant activity, total carotenoids content, and organoleptic sensory attributes. Among all MAP treatments, PP-film (25 μ) with pinholes was the most effective in maintaining various fruit quality parameters such as SSC, TA, ascorbic acid, sensory attributes, and retarding the activities of fruit softening enzymes such as pectin methylesterase (PME) and cellulase fruit up to 60 days in cold storage. Positive correlation was found among ascorbic acid content, total antioxidant activity, and total phenols and between PME and cellulase activity.

Effect of chemicals on shelf-life of jamun (Syzygium cuminii (L.) Skeels) fruits

The present experiment was conducted at Department of Fruit Science and Horticulture Technology, Odisha University of Agriculture and Technology, Bhubaneswar during the year 2018-19 to determine effect of post-harvest treatments of chemicals on shelf-life of jamun fruits cv. CISH J 42. Eight treatments were taken with different chemicals and growth regulator concentrations CaCl2 1%, CaCl2 1.5%, Ca (NO3)2 1%, Ca (NO3)2 1.5%, GA3 50 ppm, GA3 100 ppm followed by perforated polythene packaging, polythene packaging without any chemical and control. This experiment revealed that fruits treated with 1.5% CaCl2 and kept in perforated polyethylene bag, showed reduced in physiological loss in weight (59.364%), spoilage losses (58.333%), maintained the marketable quality (41.667%) and rendering them acceptable up to period of 6 days as compared to control (2 days) when stored under ambient condition.

Postharvest application of methyl jasmonate, 1-methylcyclopropene and salicylic acid extends the cold storage life and maintain the quality of ‘Kinnow’ mandarin (Citrus nobilis L. X C. deliciosa L.) fruit

Abstract The objective of the present investigation was to evaluate the effects of different concentrations of 1-methylcyclopropene (1-MCP; 0.5, 1.0 and 1.5 μL L-1), methyl jasmonate (MeJa; 0.001, 0.002 and 0.003 μmol L-1) and salicylic acid (SA; 0.001, 0.002 and 0.003 μmol L-1) on cold storage life and fruit quality of ‘Kinnow’ mandarin for up to 75 d. Weight loss, spoilage loss, firmness, juice percentage, soluble solids content, titratable acidity, pectin content, total carotenoids and ascorbic acid content, organoleptic sensory attributes, pectin methylesterase and cellulase activity were determined. MeJa (0.001 μmol L-1), 1-MCP (1.5 μL L-1) and SA (0.002 μmol L-1) were the most effective in decreasing the weight loss, spoilage, firmness, juice content, and were retarding the activities of pectin methylesterase and cellulase compared to control. Treated fruit also had higher contents of ascorbic acid, pectin, total carotenoids and sensory attributes for 75 d of cold storage. In conclusion postharvest treatment of ‘Kinnow’ mandarin with MeJa (0.001 μmol L-1), 1-MCP (1.5 μL L-1) fumigation and SA (0.002 μmol L-1) extended cold storage life and maintained quality.

Potential application of Brassica rapa subsp. pekinensis extract on fresh beef meat during refrigeration storage

This study dealt about the volatile profile of Brassica rapa subsp. pekinensis (BRARP) using gas chromatography-mass spectrometry (GC-MS) and computer-based molecular docking method. Its antimicrobial effect was also evaluated to determine the bioactive potential of BRARP (1.5% and 2% w/v) extract on the shelf life of beef for 16 days of refrigeration storage. The Caenorhabditis elegans was used as an in vivo model for chemotaxis and colonization in the intestinal lumen of the worm. The 1,2-benzenedicarboxylic acid was the major bioactive compound revealed by the molecular docking method. The C. elegans model shows that extract was not cytotoxic; however, shows beneficial effect by reducing the E. coli O157 population in the gut of worm. The 2% BRARAP samples maintained significantly lower values (p < .05) for all quality attributes compared to control throughout storage. Thus, 2% of BRARP could be used as an effective natural antimicrobial agent for improving the microbiological safety of beef. Practical applications With the increasing demand for natural ingredients as an alternative to synthetic antimicrobial agents or preservative in food processing, the quest for innovative newer bioactive compounds is increasing. Recently, few researchers have explored the potential of using BRARP, a natural extract as an effective antimicrobial for controlling foodborne pathogens. The results of the present investigation explore the antimicrobial efficacy of BRARP in raw beef meat. The results suggested that BRARP can reduce the meat spoilage losses and maintain the shelf life in all quality attributes, and thus it can be used as a natural antimicrobial agent in the meat industry.

Influence of carboxy methylcellulose, chitosan and beeswax coatings on cold storage life and quality of Kinnow mandarin fruit

Edible coatings are safer for human health and environment compared to synthetic waxes. The aim of this study was to assess the influence of different edible coatings on extending cold storage life and maintaining fruit quality of ‘Kinnow’ mandarin (Citrus nobilis L. x Citrus deliciosa L.). Kinnow fruit coating treatments included 1.0, 1.5 and 2.0 g L−1 carboxy methylcellulose (CMC), 0.5, 1.0 and 1.5 g L−1 chitosan and 5, 10 and 15 g L−1 beeswax were contrasted to the uncoated (control) fruit. The coated and uncoated fruit were kept under cold storage conditions (5–7 °C and 90–95% RH) up to 75 days. The fruit were sampled following 30, 45, 60 and 75 days cold storage and evaluated for different quality parameters and scanning electron microscopy of the peel surface. The results indicate variability among the different polymer coatings for weight loss, spoilage loss, juice content, firmness, pectin content, the activity of pectin methylesterase and cellulase, soluble solids concentration (SSC), titratable acidity (TA), ascorbic acid content, total carotenoids content and organoleptic sensory attributes. Improved fruit gloss was observed in all coatings treatments, however, with the extension of the cold storage period, the fruit coated with chitosan and beeswax showed outward ruptures on the rind. Amongst all, the coatings tested, CMC (2.0 g L-1) coating was the most effective in maintaining various fruit quality parameters such as SSC, TA, vitamin C, sensory attributes and retarding the activities of cell wall degrading enzymes such as pectin methylesterase and cellulase up to 60 days in cold storage.

Influence of microbial additive on microbial populations, ensiling characteristics, and spoilage loss of delayed sealing silage of Napier grass.

ObjectiveTo measure whether a microbial additive could effectively improve the fermentation quality of delayed-sealing (DS) silage, we studied the effects of inoculants of lactic acid bacteria (LAB) and cellulase enzyme on microbial populations, ensiling characteristics, and spoilage loss of DS silage of Napier grass in Africa.MethodsQuick-sealing (QS) and DS silages were prepared with and without LAB (Lactobacillus plantarum) inoculant, cellulase enzymes, and their combination. The QS material was directly chopped and packed into a bunker silo. The DS material was packed into the silo with a delay of 24 h from harvest.ResultsIn the QS silage, LAB was dominant in the microbial population and produced large amounts of lactic acid. When the silage was treated with LAB and cellulase, the fermentation quality was improved. In the DS silage, aerobic bacteria and yeasts were the dominant microbes and all the silages were of poor quality. The yeast and mold counts in the DS silage were high, and they increased rapidly during aerobic exposure. As a result, the DS silages spoiled faster than the QS silages upon aerobic exposure.ConclusionDS results in poor silage fermentation and aerobic deterioration. The microbial additive improved QS silage fermentation but was not effective for DS silage.

Mobilizing Altruistic Civic Actions Through School Science

Whether or not people in advantages contexts around the globe recognize it, it seems clear that our world is in serious peril. While small fractions of populations enjoy safety, basic comforts and many luxuries, increasingly more people are suffering from job insecurities, a range of health problems and manipulation facilitated by mass surveillance systems. Meanwhile, as few benefit, most of us are threatened by devastating climate change, environmental spoilage and species losses — all apparently undermined by systematic democratic assaults. Although network conceptions of phenomena may suggest distribution of responsibilities for such ills, much data and argument place considerable blame on few rich pro-capitalist individuals (e.g., financiers) and groups (e.g., corporations, think tanks and transnational trade organizations). Given collusion of governments in such social and ecological injustices, it appears extremely necessary that power in masses of people be rallied to critically interrogate actions of powerful entities and develop and take social actions that may lead to increases in social justice and environmental wellbeing. An important context, in light of roles of fields of science and technology in enactment of power, for promotion of such critical and action-oriented civic engagement is school science. Such roles have, indeed, been acknowledged — at least in part — for about the last half-century through ‘science-in-context’ educational domains like ‘STSE’ (Science, Technology, Society, Environment) education. Such more contextualized approaches have, however, been marginalized in most contexts. They are either given little attention or treated in somewhat ‘token’ ways (given severity of harms) by emphasizing individual — albeit reasoned — choices, which happen to be a priority of many capitalists. Marginalization of potential critical and action-oriented science education seems to have, meanwhile, dramatically increased with recent advent of ‘STEM’ (Science, Technology, Engineering and Mathematics) education initiatives — many of which prioritize teaching and learning of ‘products,’ such as laws, theories and innovations, of STEM fields and skills to develop them, at expense of educating students about problematic STSE relationships and preparation for possibly-rectifying actions. Given its hegemonic influences, as discussed here, one approach to promoting ecojustice through science education may be through encouraging and enabling youth to develop commodities that are both functional and aim to maximize wellbeing for individuals, societies and environments (WISE). Studies of one teacher’s efforts in this regard suggest considerable successes with such WISE engineering — although, as reported here, successes seem to come at expense of some educational losses that have been tied to pro-capitalist science education. Although such tempered achievements may seem frustrating, those promoting social justice and environmental wellbeing through school science may be motivated by emergent successes and possibilities for mobilizing them across networks of living, nonliving and symbolic entities.

Studies on storage loss of Oyster mushroom during summer season

Oyster mushroom can be well stored for three days in Zero energy cool chamber (ZECC), due to differences in temperature and humidity inside the ZECC as compare to normal room condition. Experimental results revealed that oyster mushroom stored in that in ZECC has minimum physiological weight loss and spoilage loss (13 and 18.4 percent respectively) as compare to farmers practice, where it is totally spoiled in three days when stored in polythene bag and dried (29.5% weight loss).